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Volatile Constituents of Whey Powder Subjected to Accelerated Browning

Dairy Products Laboratory, Eastern Marketing and Nutrition Research Division, ARS, USDA, Washington, D.C. 20250

ABSTRACT

The volatile constituents of whey powder subjected to accelerated browning were isolated and identified. Fifty-five compounds were identified by gas-liquid chromatography and mass spectrometry. Of these, the following have not been reported in milk-related systems: benzofuran, furfuryl propionate, 5-methyl-2-furfuryl alcohol, furfuryl butyrate, 1-(2'-furyl)-propane-1,2-dione, 2-furyl hydroxymethyl ketone, 2-methyl-5-furfuryl 2'-furfuryl ether, 5-(5'-methyl-2'-furfuryl)-2-furaldehyle, 5-methyl-2-formylpyrrole, n-ethyl-2-formylpyrrole, 4-methyl-3-butenoic acid--lactone, and hexane-2,5-dione. Flavor and potency of 5-(2'-furfuryl)-2-furaldehyde and of 5-(5'-methyl-2'-furfuryl)-2-furaldehyde suggests that not only lipids but also carbohydrates must be considered as possible precursors of the oxidized flavor in dairy products.

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